Simple Egg Curry

Ingredients list for Simple Egg Curry

• 8 Eggs
• 2 Medium onions sliced
• 6-8 cloves Garlic
• 3/4 cup Fresh coconut scraped
• 1 1/2 tablespoons Oil
• 2 teaspoons Cumin seeds
• 2 Green chillies slit
• 1/2 teaspoon Turmeric powder
• 1 1/2 teaspoons Red chilli powder
• 2 teaspoons Coriander powder
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Heat a non-stick pan, add onion and garlic and dry roast till golden brown, transfer onto a plate. Add coconut to the same pan and dry roast till golden brown. Take the pan off the heat and let it cool.
2. Transfer the roasted coconut, onion and garlic into a blender jar, add a little water and blend to a fine paste.
3. Heat oil in a deep non-stick pan, add cumin seeds, and let them change colour. Add green chillies, mix and sauté.
4. Add the ground paste and mix well. Cover and cook for 5-10 minutes.
5. Add turmeric powder, red chilli powder and coriander powder, mix well and saute for 2-3 minutes. Add salt, mix well and saute, stirring occasionally, for 3-4 minutes or till the oil separates.
6. Rinse the blender jar with 1 cup of water and add to the pan, mix well, cover and cook till the mixture comes to a rolling boil.
7. Add 1 tbsp of coriander leaves and mix well. While the mixture is boiling, break the the eggs one by one directly into the gravy. Cover and cook for 5-10 minutes.
8. Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.